Easy Mexican Chicken Bake

This incredibly easy casserole will become your favorite weeknight meal! Turn simple ingredients into a delicious meal! Made with chicken breasts, veggies and spices.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 192kcal

Author Kathi & Rachel

Ingredients

2 large chicken breasts - diced
1 cup canned black beans - drained and rinsed
1 15 ounce can roasted diced tomatoes - drained well
1 bell pepper - any color, diced
1 5 ounce can diced chilies
1/2 cup onion - chopped
1 cup grated mexican style cheese
Sliced green onion and avocado for garnish if desired

Spice Mixture

1 tablespoon chili powder
2 teaspoons ground cumin
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat oven to 375 degrees.
Spray a 8 x 8 pan with non stick spray.
In small dish combine spice mixture, set aside.
Place tomatoes, beans, chilies, peppers, onions in baking dish. Toss with half of the spice mixture.
Dice chicken and toss with remaining spice mixture. Top veggie mixture with chicken.
Bake for 20 minutes. Top with cheese and bake another 10 minutes. Check for doneness. Your chicken is perfectly cooked when it reaches 165 degrees internally.
Top with diced green onion and avocado if desired.

Notes

NOTES:

Use chicken breasts or boneless chicken thighs.
Double this recipe for a 9 x 13 pan.
Add one cup of corn if desired.
Refridgerate for 3 days or freeze for up to 3 months.

Nutrition